Easy 30 Minute Grilled Chicken Tacos [+Video]
Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.
A simple marinade tenderizes and flavors the chicken, and then we grill it to add that smoky bbq flavor. Warm up some Vista brand corn tortillas (these are our FAVORITE), add the grilled chicken and then top with homemade pico de gallo. So easy!
Watch How to Make Chicken Tacos
I grew up on tacos, but when I say that we have to take it with a grain of salt because my mother was raised on a farm in Idaho, which means not only was it always ground beef, flour tortillas, and shredded iceberg lettuce with occasional tomatoes or cheese, but the ground beef for sure 100% had potatoes grated into it, I’m not kidding. We call them Idaho tacos!
Once I was married, my world really started to expand in the world of tacos, but it’s kind of harder than you think when you start off cooking for yourself you want all the flavor, but you’re just not totally sure how everyone achieves it. You can find all sorts of crazy ingredients and marinating times out there, but I’ve found that simplicity is the answer and that’s exactly what these tacos are what you want for dinner tonight.
Ingredients for Grilled Chicken Tacos Recipe
You’ll need just a few ingredients to make the marinade, and you’ll have most of the items in the pantry already. Here is everything you will need:
- Chicken Breasts: Marinate and grill the chicken whole and then chop it into bite-size pieces right before serving.
- Garlic: Adds flavor.
- Lime Juice: Fresh is best of course, and it helps tenderize the chicken and adds flavor.
- Olive Oil: Adds flavor and moisture to the meat and helps tenderize it.
- Seasonings: Chili Powder, Cumin, Smoked Paprika, Black Pepper, and Salt
- Corn Tortillas: We don’t use anything but Vista brand tortillas these days, but you can use whatever brand you love.
- Pico De Gallo: Tomatoes, Jalapenos, Limes, Garlic, Red Onion, Salt, Pepper and Cilantro
The measurements for each ingredient are listed in the recipe card at the end of this post.
How to Make Grilled Chicken Tacos
We are going to crank this taco recipe out in 30 minutes and I’m going to show you how to do it. This recipe is such a great option for a healthy and protein packed dinner! Here are the basic steps:
- Marinate: Combine the chicken, garlic, olive oil, lime juice and seasonings in a large dish or zip top bag and stir or squish to combine. Let it marinate in the fridge for at least 10 minutes or up to 5 hours.
- Prep: Pull the chicken from the refrigerator and let it sit for a few minutes while you preheat the grill to take the chill off. Oil the grill grates and place the chicken on the grill.
- Grill: Cook for 5 minutes, then flip and cook another 5-7 minutes.
- Rest: Remove the chicken from the grill and let it rest for 5 minutes.
- Chop: Cut the chicken breasts in to bite sized pieces.
- Assemble: Spoon the chicken into corn tortillas that have been warmed up and top with pico de gallo.
These instructions can also be found in the recipe card at the end of this post when you can also save or print the recipe.
Toppings for Chicken Tacos
We love these tacos with just simple pico de gallo, but you could add any toppings you want! Here are a few ideas:
- Guacamole
- Sliced Jalapenos
- Sour Cream
- Pickled Onions
- Sliced Radishes
- Shredded Lettuce
- Cheese: Queso or Cotija Cheese
- Mexican Street Corn
- Homemade Salsa
Tips for a Perfect Taco
It seems a little silly to share tips for a perfect tacos, but we have really found that there are few tricks that make all the difference.
First, warm up the tortillas with a little oil in a frying pan, then keep store them in a tortilla warmer until you are ready to serve them. Especially with corn tortillas, warming them up will help them soften and to not crack. Toasting them a little also adds great flavor!
Second, don’t overload the tortillas with the filling. Tacos that are too full will end up in a mess. Use less filling and eat more tacos! Ha!
Third, eat your tacos over an open, empty tortilla and collect anything that falls out in the empty tortilla. Then you have new taco ready to go!
What to Eat with Chicken Tacos
I love tacos and all Mexican main dishes and one of the best things about it is the sides! Some of the most popular side dishes on the blog are our Mexican inspired sides, including Elote Grilled Mexican Corn Salad, Cilantro Lime Rice, our Most Delicious Black Beans. Some other great options would be refried beans, avocado salad, chorizo potatoes, Pinto beans, chips and salsa, or Spanish rice.
Can Chicken Be Eaten Cold?
You can safely eat cooked chicken cold. Chicken leftovers are safe to eat up to three to four days in the refrigerator.
Using Leftovers
This chicken makes great leftovers! I love to use leftover chicken in quesadillas, on salads, on nachos, or in bowls for lunch the next day.
Can Grilled Chicken Tacos Be Made on the Stove Top?
Yes, you can absolutely make these in the house. Just use a grill pan when you cook the chicken and follow the same directions as written. If you don’t have a grill pan, just a regular sauté pan or cast iron skillet would work just fine as well.
Storage Tips
Once tacos are assembled, they don’t store super well. The tortilla will get soggy. Tacos should be store with the filling and tortillas stored separately. For these tacos, the chicken, pico de gallo and tortillas should all be stored separately in airtight containers. The chicken can be reheated in the microwave or on the stove top. We prefer reheating it on the stove top with a little oil to crisp it up again.
Craving some delicious chicken tacos but short on time? No worries! Follow these simple steps to make tasty grilled chicken tacos in 30 minutes or less.
More Taco Recipes to Try:
Easy Grilled Chicken Tacos
Description
Ingredients
- 1 pound Chicken Breasts
- 3 cloves Garlic minced
- 2 Tablespoons Olive oil
- 1 Tablespoon Lime Juice
- 1 Tablespoon Chili Powder
- 2 teaspoons Cumin
- 1 ½ teaspoons Smoked Paprika
- 1/4 teaspoon Black Pepper
- 1 teaspoon Salt
- 12 Corn Tortillas Vista brand
- Pico De Gallo
Instructions
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Add the chicken, garlic, olive oil, lime juice, and spices, to a large bowl or zip-seal bag and stir or shake to combine.1 pound Chicken Breasts, 3 cloves Garlic, 2 Tablespoons Olive oil, 1 Tablespoon Lime Juice, 1 Tablespoon Chili Powder, 2 teaspoons Cumin, 1 ½ teaspoons Smoked Paprika, 1/4 teaspoon Black Pepper, 1 teaspoon Salt
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Refrigerate for 10 minutes or up to 5 hours.
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Remove from the fridge 5 minutes before cooking.
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Preheat grill to 450 degrees F or a grill pan to medium high heat.
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Oil the grill with a napkin or drizzle on a grill pan. Place the chicken top down and turn down to medium heat.
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Cook for 5 minutes, flip and cook another 5-7 minutes or until cooked through.
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Let stand 5 minutes, then chop the chicken into bite sized pieces.
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Spoon into tortillas and top with pico!12 Corn Tortillas, Pico De Gallo
Nutrition
READ: Easy 30 Minute Grilled Chicken Tacos [+Video]
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